Aloo Bread Toast

Today’s dish is one of my all time favorite street food.   This Hyderabadi street food  is a crunchy, sweet and little spicy snack found at almost all the street side chaat bandars. Potato mixture is applied over bread and then dipped in cornflour batter then deep fried till crisp. If you do not wish to deep fry , the toast can be even pan fried with very little oil. This is a great evening snack or a perfect snack for any kind of  parties. 

Aloo bread toast goes to week 3 day 2 of Blogging Marathon 108 under the theme " Street Food Special ".


Bread slices 4
Chopped onion 1/4 cup
Chopped cilantro 3 spoons
Green chutney
Chili garlic chutney 
Nylon sev 1/4 cup
Oil for deep frying

For potato mixture :

Large potato 1
Garam masala 1 /2 tsp
Chili powder 1/2 tsp
Salt to taste 
Turmeric powder 1/4 tsp

For the crust:

Maida / All purpose flour 2 tbsp
Corn flour 1 tbsp
Salt to taste
Turmeric powder 1/2 tsp
Water 3/4 cup


Boil potato and peel the skin to mash the potato.
Add chili powd…

Dahi Puri

Dahi puri is yet another popular street food found in Indian sub continent. It is a form of chaat just like pani puri or samosa chaat. Dahi puri is prepared with mini puris or golgappa  which are used for pani puri and stuffed with boiled potatoes, chopped onions,chopped  coriander, chilled yogurt , chutneys and finally garnished with thin nylon sev. This is a very simple yet delicious chaat dish which can be made very easily at home. 

This recipe goes to week 3, day 1 of Blogging Marathon 108 under the theme " Street Food Special".


Puri 10
Boiled and mashed potato 1/2 cup
Chopped onion 1/2 cup
Chopped cilantro 2 tbsp
Green chutney 
Sweet chutney 
Chaat masala 1 tbsp
Chilled Yogurt / curd 1 cup
Thin sev 1/2 cup
Sugar 1 tsp


Add sugar to yogurt and beat well to become smooth.
Gently  make a hole at the center of the puri's and place them on a serving plate.
Stuff little boiled potato inside the puri add little yogurt on top of it.
Now add chopped onions followed b…

Cheese Paratha

Today's recipe  is a simple and  delicious cheesy paratha. I have used store bought mexican blend grated cheese, you can go ahead and use any kind of cheese you like. I have added very little chili flakes and kasuri methi for the extra flavor. This recipe goes to day 3 of Blogging Marathon 108 under the theme A-Z series. Click here for more recipes under this theme A-- Ajwain Paratha,
B- Besan Methi Paratha . Check out the list of ingredients and procedure for  C --Cheese Paratha.....


Wheat flour 2 cups
Mexican blend cheese / any other cheese ( grated ) 1 cup 
Chili flakes 1 tsp
Kasuri methi 2 tsps
Salt 1/4 tsp
Oil / ghee


Add 1 spoon oil to flour and add water to make a semi smooth dough.
Cover and set aside for 10 minutes.
Meanwhile add salt, chili flakes and kasuri methi to the grated cheese and mix well.
Divide dough into  6 equal portions.
Dust with dry flour and roll one portion of dough.
Add 2-3 spoons of the cheese mixture and cover it from all the sides like a d…

Besan Methi Paratha

Today's recipe is something similar to that of Methi Thepla.  Thepla is made of wheat flour as main ingredient. But in my today's recipe I am taking besan / gram flour as main ingredient and adding very little wheat flour for binding. I will also be adding little kasuri methi along with freshly chopped methi leaves. Kasuri methi gives very nice flavor to any dish it is added. 

This recipe goes to day 2 of Blogging Marathon 108 under the theme " A to Z series " of Indian Flat breads. Click here to see the recipe of A -- Ajwain paratha. Lets check put the list of ingredients and procedure for B -- Besan Methi Paratha.


Besan / Gram flour 1 cup
Wheat flour 1 tbsp
Chopped fresh fenugreek leaves 1/4 cup
Kasuri methi 1/2 tbsp
Cumin seeds 1 tsp
Chili flakes 1/2 tsp
Salt to taste
Turmeric powder 1/4 tsp
Oil 2 tsp 
Butter / Ghee


In a mixing bowl add gram flour and wheat flour.
Also add turmeric powder, salt, chili flakes, cumin seeds and kasuri methi.
Mix and add fre…

Ajwain Ka Paratha

Ajwain or Carom seeds are very popular all over India. They not only add nice flavor to the dish but also has lots of health benefits. Carom seeds have powerful antibacterial and anti fungal properties, it improves cholesterol levels and has anti inflammatory effects.

Today I will preparing a simple, flaky and delicious paratha with ajwain. It tastes awesome with some spicy gravy curry or dry curry. I have served the parathas with spicy chicken fry and some onions on the side. I must say they tasted delicious, my kids loved them too. Here goes this recipe for Week 2 Day 1 of Blogging Marathon 108 under the theme A to Z series. 

A to Z series  is a new theme which Valli announced starting this month until November. 3 alphabets are allocated each month in sequence and we choose any category and blog with that alphabet. The category I choose is Indian flat breads. So for this month the alphabets are A, B and C. For day 1, I am posting a dish with A- Ajwain ka Paratha. Here goes the recipe.…

Andhra Special Chintakaya Pappu

Chintakaya pappu or raw tamarind dal is a popular Andhra delicacy made during the season of fresh tamarind. Raw tamarind is a very  important ingredient in Indian Kitchen specially in southern part of India because of the health benefits as well as it is a treasure of anti - oxidants and dietary fibers. The sour and lightly sweet taste of tamarind gives a unique taste and flavor to any dish it is added.

Today for day 3 I will posting a dish from Andhra Pradesh, another South state. Here goes the recipe....


Chintakayalu ( Fresh / Raw Tamarind ) 15

Toor dal 1 cup
Green chili 4
Turmeric powder 1/2 tsp
Chili powder 1/2 tsp
Salt to taste

For tempering

Udad dal 1/2 tsp
Mustard seeds 1/4 tsp
Cumin seeds 1/2 tsp
Red chili 2
Curry leaves 4


Wash fresh tamarind thoroughly and presser cook them with 1 cup water for 3 whistles. 
Once the presser is release completely open the lid and mash the tamarind with potato masher or for better results use your hands. 
Separately in presser cooker wa…

Chettinad Potato Fry

Today I will be posting yet another delicious and popular  dish from Chettinad region located in Sivaganga district of Tamil Nadu. Chettinad cuisine is perhaps the most renowned fare in Tamil Nadu. It uses a variety of spices and the dishes are made with freshly ground masalas. 

For day 2 under the theme " Pick 1 state and do 3 dishes ", I will be posting a popular dish names Chettinad Potato Fry or Chettinad Urlai Roast. It is made with baby potatoes and freshly ground masala. This is a simple yet spicy and delicious side dish perfect to go with rasam or sambar rice. Check out the list of ingredients and procedure for this recipe...


Boiled Baby Potatoes 10
Chopped onions 1/4 cup
Udad dal 2 tsp
Red chilies 5
Black pepper 1 tsp
Salt to taste

For Tempering:

Udad dal  1/2 tsp
Chana dal 1/2 tsp
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Curry leaves 6
Asafoetida 1/4 tsp
Oil 2 tbsp


Dry roast 2 tbsp  udad dal, red chili and black pepper till they turn light brown color.
Let …